Selling and marketing
Frozen Pies Wholesale Price List: Cost and Margin (2026)
A step by step way to build a frozen pies wholesale price list that covers your costs and pays you.
On this page
- What goes into your cost per pie
- How to set your wholesale price per pie
- A worked example with your numbers
- How to calculate your overhead per pie
- How to price by case and set a minimum order
- How to update your price list when costs change
- How to answer a buyer who asks for a lower price
- Mistakes that cost you money
- What to check before you commit to a price
- How to present your price list to buyers
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What to remember
- Cost per pie is ingredients plus labor plus overhead.
- Overhead includes your Brevl plan at $20 a month.
- Margin is what you keep after all costs.
- Your price list should show the price per pie and per case.
You do not need a supplier’s frozen pies wholesale price list to set your own. You need your own numbers. This guide walks through the math so you can quote a price to a cafe or a restaurant without guessing. If you sell other frozen items, the same math works for frozen cheesecake wholesale and frozen bagels wholesale.
What goes into your cost per pie
Your cost per pie has three parts. Ingredients are the flour, butter, fruit, and filling. Labor is your time, valued at an hourly rate you choose. Overhead is the cost of running your business, like your Brevl plan at $20 a month. Add all three for your true cost.
Do not forget packaging. A pie tin, a box, and a label are part of the cost. If you sell by the case, divide the case cost by the number of pies. For more on packaging math, see cake disposable wholesale.
How to set your wholesale price per pie
Add up ingredients
List every ingredient for one pie and its cost.
Add your labor
Track your hours per pie and multiply by your hourly rate.
Add overhead
Divide your monthly overhead, like $20 for Brevl, by the pies you sell each month.
Add your margin
Decide the profit you want per pie, then add it to the total cost.
Write the price list
Show the price per pie and per case. Include your minimum order.
A worked example with your numbers
Write your ingredient cost per pie as I, your labor cost per pie as L, and your overhead per pie as O. Your overhead per pie is $20 divided by N, the number of pies you sell each month. Your total cost is I plus L plus O, and your margin is M. Your wholesale price is I plus L plus O plus M, so your margin after all three costs is M.
You can do this on paper or in a spreadsheet. Brevl has a costing tool that does it for you. It uses your recipe and your ingredient prices. Then it suggests a price. You can adjust the margin to see how it changes your wholesale price.
How to calculate your overhead per pie
Overhead is the cost of running your business, like your Brevl plan at $20 a month. Divide that monthly cost by the number of pies you sell each month. That gives your overhead per pie, which you add to your ingredient and labor cost.
If you sell more pies, your overhead per pie falls, and if you sell fewer pies, it rises. Check this number each month because it changes your total cost and your margin.
How to price by case and set a minimum order
Buyers often order by the case, so show the price per pie and the price per case. Divide the case cost by the number of pies in the case to get the price per pie. A minimum order protects your time, so state it clearly on your list.
Lead time matters for frozen pies because you need time to bake, freeze, and pack. Add that time to your schedule and add delivery cost if the buyer needs delivery. If the buyer wants net 30 terms, add that cost to your price.
How to update your price list when costs change
Butter and fruit prices move, so check your costs every season and adjust your price list when they change. Tell your buyers before you change prices and give them notice so they can plan.
If you use Brevl, update your recipe cost and the calculator updates your suggested price. Then send the new list to your buyers and keep the old list for your records.
How to answer a buyer who asks for a lower price
Do not cut your price below your total cost, because that eats your margin. Instead, reduce your cost by using a simpler recipe, a smaller pie, or cheaper packaging. Offer a lower price for a larger order, but never work for free.
If the buyer wants net 30 terms, add that cost to your price. If the buyer wants delivery, add that cost to your price. If the buyer wants baked instead of frozen, add that cost to your price. Each change affects your margin, so put every added cost into your wholesale price.
Mistakes that cost you money
Another mistake is pricing from ingredients alone. Ingredients are often the smallest cost. Packaging and labor are bigger. Also, do not set one price for all buyers. A cafe that orders weekly may get a better price than a one time order. For more on selling to cafes, see wholesale cakes for cafes.
Another mistake is not updating your price list when ingredient costs change. Butter and fruit prices move. Check your costs every season and adjust your list.
What to check before you commit to a price
Before you send a price list, check your state cottage food rules. They may affect what you can sell and to whom. Check what your buyer needs. Ask if they need net 30 terms or delivery. Those costs belong in your price. For a full look at selling, visit the selling guide hub.
Ask your buyer how they want the pies. Frozen, unbaked, or baked. Each adds different cost. Delivery adds cost. Payment terms add cost. Put those in your price.
How to present your price list to buyers
Keep your price list simple. One page. Show the item, the price per pie, and the price per case. State your minimum order and your lead time. Include your contact information. If you use Brevl, you can send a link to your shop where they can order.
- Frozen cheesecake wholesale: cost per cake and margin
- Frozen bagels wholesale: cost per case and margin
- Cupcake wholesale price: cost per dozen and margin
Common questions
How do I set a wholesale price for frozen pies?
Start with your cost per pie. Add ingredients, labor, and a share of overhead. Then add your margin. That total is your wholesale price. Write it down and use it for every buyer. Adjust only if your costs change.
What if my buyer wants a lower price?
Do not cut your price below your total cost. Instead, reduce your cost. Use a simpler recipe, smaller pie, or cheaper packaging. Or offer a lower price for a larger order. Never work for free.
Do I need a license to sell frozen pies wholesale?
Check your state cottage food rules. They may limit wholesale sales or require a license. Rules vary by state. Look up your state's requirements before you agree to a wholesale order. This is general information, not legal advice.
How do I include overhead in my price list?
Add up your monthly overhead, like your Brevl plan at $20 a month. Divide that by the number of pies you sell each month. That gives your overhead per pie. Add it to your ingredient and labor cost.
Should I charge per pie or per case?
Show both. Buyers often order by the case. Give them the price per pie and the price per case. That makes it easy for them to compare. It also helps you track your margin per pie.
General information, not legal or tax advice. Check your state cottage food rules.